Crispy Chicken Alfredo
Directions
- 1Dice shallots.
- 2Crush and finely mince 4 to 6 garlic cloves.
- 3Chop basil and thyme.
- 4Slightly tenderize and butterfly two chicken breasts.
- 5Season chicken breasts with 1 tsp chicken bouillon, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
- 6Crack and beat three whole eggs.
- 7In another bowl, add flour, panko bread crumbs, and the same seasoning blend from earlier.
- 8Add parmesan cheese.
- 9Coat chicken generously in seasoned breading and fry for six minutes or until golden brown and crispy.
- 10Melt butter in a pan and sauté shallots and aromatics. Add garlic last so it doesn't burn.
- 11Toast down the seasoning blend to allow the flavors to bloom and be more pronounced.
- 12Add half a cup of chicken stock and whisk until combined. Let it reduce.
- 13Add two cups of heavy cream and whisk, reduce as well. Then add Parmesan cheese until satisfied with consistency.
- 14Boil Alfredi pasta according to package instructions.
- 15Toss the pasta in the sauce with a splash of pasta water to mend it all together.
Ingredients
- 1 Shallots
- 4 Garlic cloves
- 1 handful Basil
- 1 handful Thyme
- 2 Chicken breast
- 1 tsp Chicken bouillon
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Eggs
- 1 cup Flour
- 1 cup Panko bread crumbs
- 1 cup Parmesan cheese
- 1 stick Butter
- 0.5 cup Chicken stock
- 2 cups Heavy cream
- 1 box Alfredi pasta
Equipment
knifecutting boardbowlwhiskfrying pantongsspoon